Mussels or tahong are the most abundant shellfish in the Philippines and it is the perfect source of iodine aside from other more expensive shellfish. This is also one of the cheapest shellfish from the sea and there are many dishes that can be cooked using this. And among the Filipino recipes that we can put in our menu is the afritadang tahong. I think this is the easiest afritada dish to cook because you just need to boil the tahong and remove the meat then put all the ingredients to the pot after sauteing the aromatics and tahong meat then presto! you have afritadang tahong!
Crispy pata is one of the all time favorite Filipino dish served in special occasions or even everyday on authentic Filipino restaurants and fast food. Although this recipe can be cooked almost everyday, for health reasons this should only be eaten once a week or even once a month because it is high in cholesterol due to the crispy deep fried skin which is irresistible. The pork knuckles or pork legs skin should not only be crispy but the meat should also be tender and melts in your mouth, but it is almost impossible to fry the boiled pork when already very tender. The secret there is freezing the pork legs before frying it.
Tilapia fillets is the most versatile and readily available fish fillets. The meat is also fine textured and have a little sweetness. Frying the breaded fillet with desiccated coconut gives more crunchiness and nutty flavor that not even Japanese breadcrumbs or Panko breadcrumbs can achieve.
A great addition for this coming Christmas is the baked chicken and broccoli pasta dish. A very tasty and rich baked pasta dish that is simple to cook. The ingredients are very basic and easy to find in supermarkets. All you need to do is to saute the aromatics, chicken and broccoli, add in the macaroni and all-purpose cream, season to taste, cook the milk mixture by sauteing the butter and flour then add in the milk and simmer until it thickens then pour it in the chicken-broccoli mixture. Then bake it until cooked.
Next to the favorite Filipino duck recipes is the kalderatang itik or duck calderata. The duck used in this recipe is the native duck in the Philippines which is brown with black spots and smaller than the big white variety which is called “pato”. To cook this dish you have to stew the duck in tomato sauce, liver spread, bread crumbs and spices like garlic, onion and chili.